Blueberry-Banana Oatmeal Muffins
Recipe: #10131
July 17, 2013
Categories: Breakfast, Banana, Blueberry, Brunch, Mothers Day, Potluck, Oven Bake, High Fiber, Low Fat, Vegetarian, Kid's Lunches, Flour, Muffins, Kosher Dairy, more
"You’ll be blown away by the great taste and moist texture of these lower-fat delicious muffins"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (94.2 g)
- Calories 215.8
- Total Fat - 5.6 g
- Saturated Fat - 2.8 g
- Cholesterol - 27.5 mg
- Sodium - 291.5 mg
- Total Carbohydrate - 38.8 g
- Dietary Fiber - 3.5 g
- Sugars - 18.1 g
- Protein - 4.7 g
- Calcium - 60.5 mg
- Iron - 1.2 mg
- Vitamin C - 4.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 375°F.
Step 2
Spray a 12-cup muffin tin with cooking spray and set aside.
Step 3
Combine oats, both flours, sugar, ground flax, baking powder, baking soda, salt and cinnamon in a large bowl. Mix well and set aside.
Step 4
In a medium bowl whisk together mashed bananas, melted butter and egg. Add banana mixture to dry ingredients and stir just until dry ingredients are moistened. Gently fold in blueberries.
Step 5
Divide batter among 12 muffin cups.
Step 6
Bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
Step 7
Cool on a wire rack.
Tips
No special items needed.
1 Reviews
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